Ingredients
2 medium onions, sliced1/4 cup olive oil, divided3/4 pound portobello mushroom, slicedSAUCE:2 to 4 chipotle peppers in adobo sauce2 tablespoons chili powder1 tablespoon ground cumin1 tablespoon dried oregano2 teaspoons granulated garlic1 teaspoon garlic powder1 to 2 teaspoons kosher salt2 cans (14 ounces each) jackfruit, drained and shredded1/2 cup pumpkin seeds or pepitas, toasted1/4 cup nutritional yeast12 corn tortillas (6 inches), warmedOptional: Lime wedges, sliced cabbage, salsa, cilantro leaves and avocado
Preparation
In a large skillet, cook onions in 2 tablespoons oil over medium-low heat until tender and lightly browned, about 10 minutes. Add mushrooms; cook until liquid evaporates and mushrooms are tender, 8-10 minutes.
Meanwhile, in a blender, process chipotle peppers and next 6 ingredients with 4 tablespoons of water until smooth. Add jackfruit and sauce to onion mixture; cook, stirring occasionally, until sauce darkens in color and starts to caramelize onto jackfruit, about 15 minutes. Reduce heat to low; stir in pumpkin seeds and nutritional yeast. Cook 10 minutes. Serve jackfruit mixture in tortillas; add toppings as desired.
